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Parmesan and spring onion tart

Updated: Mar 1, 2018

It's the perfect Saturday lunch with a crisp garden salad and a glass of white wine.


  • 4 green spring onions

  • 1 cup of grated parmesan cheese

  • 1/2 cup sour cream

  • 1 teaspoon of Dijon mustard

  • 1 teaspoon of dried Tarragon leaves

  • 1 egg lightly beaten

  • 1 to 2 sheets of puff pastry

  • Pinch of salt & pepper

  • Pinch of nutmeg


  1. Preheat the oven to 180 C

  2. Wash, peel (the outer leaf) and slice the spring onions

  3. Add sour cream, mustard, Tarragon, beaten egg, nutmeg, salt and pepper to bowl and whisk until combined

  4. Add the chopped spring onions plus parmesan into the same bowl and combine together

  5. Place defrosted puff pastry into a lined or oiled rectangle flan tin

  6. Pour all ingredients onto the pastry

  7. Bake for 30 to 40 minutes until cooked

  8. Let rest for 10 minutes

  9. Serve with a garden salad and vinaigrette dressing


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